Recipe #92: Savory Parmesan Bites

I'm trying to find a handful of appetizer recipes that can be prepared ahead of time for parties and holidays. I made this recipe today and am freezing 2/3rds to try in December. The ones we ate today were pretty good for such an easy recipes. I used the reduced fat crescent rolls, though I'd hardly call this recipe a healthy snack.

Savory Parmesan Bites
from Southern Living

* 1 (8-ounce) package cream cheese, softened
* 1 cup grated Parmesan cheese, divided
* 1 small red bell pepper, chopped
* 1/4 cup fresh parsley, chopped
* 2 (8-ounce) cans refrigerated crescent dinner rolls

Stir together softened cream cheese, 3/4 cup cheese, bell pepper, and parsley.

Unroll crescent rolls, and separate each can into 4 rectangles, pressing perforations to seal. Spread 3 tablespoons cream cheese mixture on each rectangle. Roll up, starting at 1 short side, jelly-roll fashion. Cut each roll into 4 equal pieces, using a serrated knife. Place on ungreased baking sheets. Sprinkle bites with remaining ¼ cup cheese.

Bake at 350° for 13 to 15 minutes or until golden brown.

Note: To make ahead, place unbaked bites on ungreased baking sheets, and freeze 1 hour or until frozen. Place bites in zip-top plastic freezer bags; store in freezer up to 1 month. Place frozen bites on ungreased baking sheets. Bake at 350° for 15 to 17 minutes or until golden brown.

Recipe #85: Gazpacho

Gazpacho
From Food Network's Barefoot Contessa

* 1 hothouse cucumber, halved and seeded, but not peeled
* 2 red bell peppers, cored and seeded
* 4 plum tomatoes
* 1 red onion
* 3 garlic cloves, minced
* 23 ounces tomato juice (3 cups)
* 1/4 cup white wine vinegar
* 1/4 cup good olive oil
* 1/2 tablespoon kosher salt
* 1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Sweet Potatoes with Warm Black Bean Salad

Pres made this recipe a few nights ago. It was really, really good. I brought the leftovers to work the next day, and they made a great lunch.

Sweet Potatoes with Warm Black Bean Salad
from EatingWell.com via Food Network

* 4 medium sweet potatoes
* 1 15-ounce can black beans, rinsed
* 2 medium tomatoes, diced
* 1 tablespoon extra-virgin olive oil
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 3/4 teaspoon salt
* 1/4 cup reduced-fat sour cream
* 1/4 cup chopped fresh cilantro


Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Recipe #81: Three Bean Salad with Quinoa

Three Bean Salad with Quinoa
From Whole Foods

1 cup uncooked quinoa
Salt and ground black pepper
1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
1 1/2 cups frozen 365 Everyday Value Shelled Edamame, thawed
1/2 cup chopped roasted red peppers
1 (15-ounce) can 365 Everyday Value Kidney Beans, rinsed and drained
1/4 cup 365 Everyday Value Organic Italian Dressing
1 teaspoon dried tarragon

Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.